One-Pot Steak and Pasta Casserole

Thin pasta spirals called fusilli are delicious cooked in a casserole of beef and vegetables. The dried, uncooked pasta is added toward the end of the cooking time so that it retains its al dente texture while still absorbing the savory flavors of the meat, vegetables, and oregano in the rich stew.


  • 1 tablespoon olive oil
  • 1 pound lean sirloin steak, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 1 can (28 ounces) chopped tomatoes
  • 2 tablespoons tomato puree
  • 2 garlic cloves, crushed
  • 3 cups reduced-sodium, low-fat beef or vegetable broth, divided
  • 3 large carrots, sliced
  • 4 celery stalks, sliced
  • 1 small rutabaga, peeled and chopped
  • 8 ounces fusilli pasta
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • Salt and pepper

    How to make it 

  • 1

    Heat the oil in a large Dutch oven over medium-high heat and add the beef. Brown the meat, stirring frequently. Use a slotted spoon to remove the meat from the pan and pour off any remaining grease.

  • 2

    Add the onion to the pan and cook, stirring often, until it is softened, about 5 minutes. Then add the tomatoes with
    their juice, the tomato puree, garlic, and 2 cups of the broth. Stir well and bring to a boil.

  • 3

    Return the beef to the pan. Add the carrots, celery, and rutabaga and season lightly with salt and pepper. Cover and simmer gently until the meat is tender, about 1 hour.

  • 4

    Add the pasta and oregano with the remaining broth. Bring the mixture to a simmer, then reduce the heat and cover
    the pan. Cook until the pasta is tender, 20 to 25 minutes. Serve immediately. Serves 4.

Nutritional Information(per serving)

  • Calories: 511
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 64mg
  • Sodium: 880mg
  • Carbs: 71g
  • Protein: 35g
  • Fiber: 8g

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